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Fresh Tomato Fettuccini

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Fresh Tomato FettucciniA fresh and easy pasta recipe to prepare with a strong fresh tomato taste and a hint of basil.

Ingredients:  6 to 8 servings

2 kg. ripe tomatoes

4 tablespoons olive oil

1 big onion, chopped

4 fat garlic cloves, crushed (20 g.)

½ to 1 small chili, finely chopped

½ cup chopped basil leaves

400 g. Fettuccini

½ cup grated Parmesan cheese

Salt and freshly ground black pepper

 

1. Make an x cut on under side of tomatoes, place them in a big bowl and pour boiling water to cover.  Keep for few minutes then remove to cold water, drain.

2. Peel tomatoes, cut to four and remove the seeds to have a clean petal, pass the inside with seeds through a food mill to get out the juice.

3. Fry onion in 2 tablespoons olive oil over low heat stirring from time to time till starting to color.

4. Add crushed garlic and chili to the pan and fry a little more.

5. Pour the tomato juice over the onion-garlic mixture and cook covered, till very little sauce is left, and onion is tender.

6. Boil Fettuccini according to package directions and drain, mix with the rest of the olive oil.

7. Meanwhile process the peeled tomatoes in a food processor till small cubes are formed and pour the tomatoes over the onion-garlic mixture and bring to the boil over moderate heat, season with salt and black pepper. (Recipe may be prepared to this stage a day in advance but chop basil just before use).

8. Add the Fettuccini and basil to the pan and mix just to heat through. Remove from heat, cover, and let rest 5 minutes.

9. Place in a serving dish and serve hot with grated Parmesan cheese on the side.

N.B. 

Some grated Parmesan may be mixed with the pasta and more served on the side.

   
© 2005 Cooking Courses Marlene Matar